My apologies Ice Cream Lovers, I wrote last night about homemade ice cream and didn't even provide the recipes!
While recipes are mostly beyond the scope of CorduroyPlanet, here's what I'm making. These recipes come from the new ice cream cookbook, "Ice Cream Happy Hour"
Perhaps ironically, I've got a little case of "cold feet"...it's been at least 15 years since I last scalded milk and cream, I'm sad to admit! Back in the mid-90s, I hosted a modest Ice Cream Social every Memorial Day to pump-up the Indy 500 viewing a little. In light of my trepidation, I spent a few minutes reviewing the scalding process in my 1976 "Joy Of Cooking" Know Your Ingredients chapter.
Oh, "Ice Cream Happy Hour" has a tutorial on making the custard which says: "Continue heating until the mixture is steamy and makes a slight sizzling sound when you move the pan. This is called scalding."
Now I'm a German Engineer's Kid...the empirical kind...and I have a measurable hearing impairment, thanks to years of carpentry and running snowcats without the benefit of hearing protection, so I'm thankful to Ms Irma S Rombauer (she the Queen of Joy Of Cooking) for her visual clues method vis a vis scalding: "In practice, we rely on the age-old visual test for scalding, and in this book milk is scalded when tiny bubbles form around the edge of the pan, and the milk reaches around 180°."
So I have a big evening planned tonight...chopping, blanching, melting, scalding, steeping, separating, whisking, tempering, adding, spiking and chilling. I've been making extra ice cubes for a couple of days, getting ready to churn my new treats.
Tomorrow I churn! If you chill the ice cream custard for at least eight hours before you churn, the ice cream will turn out much creamier than if you rush things.
Extra creaminess without extra cream? Count me in! Taste tests and recipe reviews tomorrow!